SOUS CHEF

Accountabilities and Responsibilities

Leadership - The Sous is expected to lead by example in all areas. Enthusiastic dedication, professionalism and positive leadership have the greatest impact on the team. The Sous must organize, energize, develop and lead a diverse work group with BPRC's Mission Statement and Core Values as the guiding principles.

Running great shifts using great people and creating relationships

Hiring great people and not compromising standards

Training and upholding people to company standards

Communicating to team members clearly and effectively

Communicating to Chef, GM and fellow managers clearly and effectively

Identifying opportunities and taking swift action to correct behavior

Always looking for culinary opportunities and ways to improve

Culinary Focus - The Sous is responsible for adherence to Executive Team expectations and guidelines.

Understand and Support Executive Team initiatives. Continuously support and build the culture behind our culinary vision.

Work closely with the Chef and Culinary Director to keep the menu fresh and relevant through features and seasonal menu changes

Hold all team FOH & BOH accountable for adherence to expectations and specifications

Conversing and coaching managers and staff on a daily basis about our food and culinary vision.

Maintain food quality and sanitary practices for food handling & cleanliness

Will uphold all Serv Safe guidelines both FOH & BOH

Hiring, Training & Development of BOH Team Members - The Sous is responsible for the training, development and cohesiveness of all BOH team members. This can be done in the following ways:

Interviewing and Hiring using the Blue Plate selection tools

Work with trainees and trainers to ensure all aspects of the position are reviewed, demonstrated and validated

Continued training through Coaching, Mentoring, Development Plans & Support

Giving & soliciting consistent and constructive feedback

Measuring and documenting team members successes and opportunities

Creating and reviewing goals for key hourly staff and BOH team members

Profitable Financial Operations - The Sous is held accountable to the store being a profitable operation. Key areas to this are:

Understanding of Profit & Loss statement and what impacts it

Understands the budget and how to impact it

Comprehension of financial reporting platform, specifically all inventory functions

You will work closely with the Chef to maintaining product levels without over ordering or running out of products

Understands costs and how they impact the financial statement.

Prime Costs - labor, food, beverage

Controllable Costs - i.e. office supplies, marketing, training & education, printing

Understands productive scheduling and is held accountable for:

Writing schedules to budgeted labor percentage

Managing to those numbers daily

Reviewing opportunities and taking action to correct shortcomings

Facilities - Sous is responsible for working with the Chef to maintain the entire facilities of the store. This to ensure cleanliness and consistent operation of the restaurant.

Sanitation: Maintain standards of cleanliness through daily cleaning company and employee standards

Equipment: Perform thoughtful consistent maintenance checks on all equipment. Possess base knowledge for the functions of all equipment.

Health Department: Follow all safety & sanitation standards

Exterior: Maintain eye-appealing exterior. Ensure back dock is cleaned daily, any flowers are watered regularly, all snow removal is timely, all garbage and debris is swept continuously throughout the day

Interior: Keeping all employees on task with cleanliness responsibilities throughout their shifts

Requirements

Qualifications-

College degree is preferred. Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.

Knowledge of computers (MS Office-experience and Google Platform a plus)

Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures.

Must have reliable transportation

Must agree to background check

Serv Safe Certification recommended.

Working Conditions-

Hours may vary if manager must fill in for his/her coworkers or if emergencies arise. Typical work week = 50-55 hours including peak sales hours. It is expected for the sous to work the line as needed.

Ability to perform all functions at the restaurant level, including delivery when needed.

Position requires prolonged standing, bending, stooping, twisting, up and down stairs, lifting products and supplies weighing 40 pounds, and repetitive hand and wrist motion.

Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.

Abilities

Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Reading Comprehension - Understanding written sentences and paragraphs in work related documents.

Speaking - Talking to others to convey information effectively

Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.